Grilled snakehead fish in Vietnamese cuissine

Traveling to the West without eating grilled snakehead fish in Vietnamese cuissine is a big omission. The fish grill is made up of bricks stacked up, the fire is burned with straw, not charcoal, the fish is left whole without scraping the scales, using a bamboo stick to burn each fish from the tail to the heart of the fish, then place to the grill.

The fish is grilled until it is burnt, but it must be turned over evenly. The fish in Vietnamese cuissine will be more delicious if it is spread with a layer of onion oil on top and sprinkled with peanuts to add fat to the dish

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